01-07-2007, 04:59 PM
[size 1]Cut salmon fillets into 6 ounce chunks keeping the skin on. Coat the fish completely in kosher or rock salt and let sit in the refrigerator for 12 to 14 hours. DO NOT let the fish sit for a longer period in the salt or it will be too salty. Rinse the fish under cold water to remove all the salt. At this point, the fish should have a firm consistency.
Marinate the fish in the following mixture:
2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground black pepper
Marinate for 24 to 36 hours (obviously the longer being more flavorful). Place the fish in the smoker skin side down and smoke using barkless Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours.
CAUTION: Smokers vary tremendously in heat output and air circulation. The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time. [/size]
Marinate the fish in the following mixture:
2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground black pepper
Marinate for 24 to 36 hours (obviously the longer being more flavorful). Place the fish in the smoker skin side down and smoke using barkless Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours.
CAUTION: Smokers vary tremendously in heat output and air circulation. The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time. [/size]